Millet patties made with (fermented) millet grains.
Most people’s carb diet consists in wheat, rice and maybe oats or corn. It’s a good idea though to add variety by using some less used grains like perhaps barley or millet. I admit it doesn’t come natural to me, but I make an effort to try cooking using different cereals or grains.
Millet is perhaps my least used grain, but there are so many good ways to cook it. Here an idea for you: those patties are colorful and delicious.
I used fermented grains (three-day-fermentation) but you can skip this process and let them only soak for one night, or use them directly without waiting.
I topped my patties with an almond cream (mix a tablespoon almond mousse with a tablespoon water and lemon until creamy) and some leek, carrot and sprouts.
- 100 g millet
- 1/2 leek , thinly cut
- 1 dl white wine, optional
- olive oil
- salt & pepper
Soaking & Fermenting (optional)
- Rinse the millet and place it in a jar covered with enough water. Let it soak for about one day. After this time use the millet or let start a fermentation process by leaving it in water for another 2 – 3 days. (Soaking and fermenting grains makes them easier to digest and enhance their nutritional value.)
- Rinse the millet (fermented or not) and let it drain
- In a pan, stir fry the leek until soft
- Add millet and white wine or a cup of water and simmer until the grains are a bit tender
- Season with salt and pepper
- Set aside and form millet into patties
- Pan-fry with a little oil until the patties are slightly crispy
- Serve with a salad and a sauce of your choice (i.e. almond butter & lemon sauce)